Cheesy Igloo

Really fun for kids to make and a nice change from a gingerbread house. A conversation piece at a party. Goes well with Cream Cheese Penguins. Several recipes for these are on the site. Serve with crackers. Cooking time is the chilling time. From Betty Crocker's Easy Holiday Recipes, Menus, Ideas.

• Ready In: 4 hrs 25 mins
• Serves: 10
• Yields: 4 cups

Ingredients

• 8  ounces  shredded cheddar cheese
• 4  ounces  crumbled blue cheese
• 8  ounces cream cheese, softened, do not use whipped
• 1⁄4 cup bacon bits (optional)
• 2  medium green onions, sliced
• 1⁄4 teaspoon Tabasco sauce
• 8  ounces  chilled cream cheese, do not use whipped
• 1  tablespoon milk
•  carrot, curl (optional)
•  rosemary sprig (optional)
•  red bell pepper, pieces (optional)

Directions

1. Place cheddar cheese, blue cheese, soft cream cheese, bacon, onions, bell pepper, and Tabasco in food processor. Pulse until thoroughly mixed.
2. Line 1 qt bowl with plastic wrap. Press cheese mixture into bowl.
3. Cover and refrigerate for at least 4 hours and less than 48 hours.
4. Invert cheese mixture onto an upside down glass plate or pie plate so it forms an igloo shape.
5. Remove about 2 Tbl of cheese mixture from one side to make an arched doorway 2x1.5 inches.
6. Cut two 3/8-in slices from one end of the firm cream cheese block and set aside.
7. Mix remaining cream cheese with milk.
8. Frost igloo and glass plate with the cream cheese milk mixture, smoothing with a spatula.
9. Draw lines across the igloo to resemble ice blocks.
10. Cut each reserved cream cheese slice into 4 rectangles.
11. Make a door canopy shaped like an arch by stacking in a curved shape 4-8 of the reserved cream cheese rectangles.
12. Cover loosely and refrigerate until ready to serve.
13. A flag can be made using a carrot curl and a toothpick.
14. Garnish with rosemary and bell pepper if desired.